Place 1 cup (2 sticks) butter and chopped chocolate in a medium heavy-bottomed saucepan. Heat over low heat, stirring frequently, until both butter and chocolate are melted. Set aside and let cool for about 5 minutes.

Combine sugar and mint in a food processor and pulse until mint is finely chopped and incorporated into the sugar.

Lay the rub on a saucer large enough for rimming the glass. Wet the rim of a large glass with the lemon. Fill the glass two thirds of the way with ice. Add the vodka, tomato juice, barbecue sauce, and the juice from the ¼ lemon. Mix well. Put the celery stick in the glass and hang the shrimp on the rim.

Instructions
1. Mix the rub and sugar together and sprinkle it on the ribs. Use about two-thirds on the meaty side and one-third on the boney side.

2. Prepare the grill for cooking over indirect low (300°F) heat, using peach wood or a combination of cherry and hickory for flavor.

3. Cook the ribs until they are nicely caramelized and looking great. This should take about 2 hours. Remove the ribs to a platter or sheet pan. Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil. Top each slab with ½ cup of the preserves. Sprinkle 2 tablespoons of brown sugar over each slab. As you fold each foil into a packet, pour ¼ cup of the juice in under the ribs. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return them to the grill for 45 minutes.

4. At this point, you could let the ribs cool down to finish later. This is a great way to take the ribs to a game-day party at a friend’s house or at the game. To reheat them, put the cooked ribs on a direct medium-hot grill. Cook and flip them for just a few minutes, until they are warm and caramelized. Cut each slab into 3 pieces and serve.

1. Pour apple cider into a 2.5 quart or larger crock pot or other slow cooker. Stir in honey. It may remain clumpy; that’s okay. It will dissolve when the mixture heats up.
2. With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it’s submerged.
3. Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! This will help to get as much flavor out of them without overcooking the cider.
4. Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the crock pot. You can also add the cinnamon sticks and orange back, as well, for a festive touch. Discard the remaining solids. Serve immediately or keep the crock pot on the warm setting to keep the cider hot.
5. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.

The strained mulled cider can be refrigerated overnight. Reheat before serving.

Mince the apricots, cherries, and figs by hand or in a food processor.

Slice the tenderloins lengthwise, almost all the way through. Open them up and lay them flat. Place each tenderloin on a large piece of plastic wrap. Cover with another piece of plastic wrap and pound each piece of meat with a meat tenderizer until it is about 1/2 inch thick. Remove the top piece of plastic.

Season the surface of the pork with the salt and pepper. Divide the fruit mixture in half and spread evenly on the cut surface of each tenderloin. Top each with half of the cheese. Roll up each tenderloin, using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around the tenderloin, continuing to push in any fruit or cheese that may fall out.

Preheat the oven to 350°F.

Heat the oil in a large skillet over medium-high heat. Sear the tied tenderloins, turning as each side is browned. Be careful when searing the open side, as some fruit and cheese might fall out. You are just trying to seal in the meat juices, not trying to cook the pork all the way through.

Combine the butter and honey in a microwaveable bowl and microwave on high for about 20 seconds, or until the butter is melted. Drizzle the butter over the tenderloins.

Place the tenderloins on a baking sheet. Bake for 15 to 20 minutes, or until the meat reaches an internal temperature of 150°F. Remove the baking sheet and allow the tenderloins to sit for at least 10 minutes before slicing. This will keep the juices in the meat rather than all over your kitchen counter.

Snip off and discard the strings. Slice the pork into 1 inch thick pieces and serve.